Author Notes
My aunt made this cake several years ago and I loved it. She then taught me how to make it, it turned out it was easy and pretty healthy too! I tweaked it slightly in order to make it gluten-free, but there is no need to get gluten-free bread crumbs. —Culinista Annouchka
Ingredients
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1 tablespoon
Butter for the baking pan
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2-3 tablespoons
Gluten free plain bread crumbs to coat the baking pan
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1 cup
Golden raisins, soaked in lukewarm water for 20 minutes
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2 tablespoons
Unsalted butter
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1 cup
Marsala wine
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1/3 cup
Brown sugar
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2 tablespoons
Agave nectar
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3 pounds
Organic golden delicious apples, peeled, cored, and thinly sliced
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1/3 cup
Buckwheat flour
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1/2 cup
Gluten-free plain bread crumbs
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1 cup
Amaretti di Saronno cookies, finely crumbled (with a food processor)
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3
Large organic eggs, lightly beaten
Directions
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Preheat the oven at 350F. Butter and coat with bread crumbs a 10 inch spring-form cake pan with a removable bottom.
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Drain the raisins and pat them dry with paper towel. Set aside.
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Place the butter in a large skillet over medium heat. When melted add the Marsala wine, the sugar, agave nectar & apples. Raise the heat to high and cook, stirring often until the apples begin to soften, about 5 to 6 minutes.
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Scoop up the apples with a large slotted spoon, letting the excess juices fall in the pan, place the apples in a strainer and then in a large bowl. Over high heat, cook down the juices left until left with about 1/4 cup of a thick sauce. Stir the sauce into the apples.
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Add the flour, bread crumbs, Amaretti, raisins and eggs to the apples. Mix well until combined. Place the mixture in the buttered cake pan and level the top with a spatula. Shake the pan to distribute the the batter evenly. Bake for about 40 minutes, or until the top of the cake is golden brown and a thin knife inserted in the center of the cake comes out just slightly moist. Cool to room temperature and serve....with whipped cream if desired!
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